Chocolate Sponge Tart Using Pampas Shortcrust Pastry Shells

Method

Step 1

For the ganache, heat up the double cream on the stove, once warm, place over the dark chocolate and set aside to melt stirring occasionally.

Step 2

Add the boiling water into the chocolate self-saucing sauce mix, mix well with a spoon and set aside (note: recommended ratio of cake mix to sauce mix is approximately 3:1, however chef Leigh has opted for a 2:1 ration here).

Step 3

In a large mixing bowl, add the self-saucing sponge mix and the water. Mix well using a planetary mixer of with a whisk until the mixture thickens into a batter.

Step 4

Spoon the sponge mix into the tart and make a hole in the centre of the mix. Add a teaspoon full of the self-saucing sauce.

Step 5

But in the oven at 185 degrees for 8-10 minutes.

Step 6

While the tart is cooking, mix through the melted chocolate and cream for the ganache and smear along the plate.

Step 7

Add the tart and a scoop of coconut sorbet. Garnish with the quartered strawberries (optional) to really bring out the flavour.